5 mins prep time
15 mins cook time
Serves 4 people
10g NUTS PER SERVE

Ingredients

  • 350g gluten free or regular pasta
  • 1 cup frozen peas
  • 190g can tuna in spring water, drained
  • 125g or about 8 cherry tomatoes, halved
  • ⅓ cup toasted slivered almonds
  • ¼ cup chopped flat leaf parsley
  • 1 tbsp extra-virgin olive oil
  • 1 medium carrot, 1 red and 1 green capsicum, cut into sticks to serve

Method

  1. Cook pasta in a large saucepan of boiling water for 12 minutes or until al dente. Drain, reserving 2 tablespoons cooking liquid, then set aside and keep warm.
  2. Simmer the peas until cooked through, then drain.
  3. To serve, toss the pasta with the peas, tuna, cherry tomatoes, almonds, parsley and oil and serve immediately with vegetables sticks.

Nutrients per serve
Energy 2130 kJ
Protein 26 g
Fat 13 g
Saturated fat 2 g
Carbohydrate 67 g
Sugars -
Dietary fibre 9 g
Sodium 60 mg
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